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Easy Sage and Butternut Squash Risotto

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Sage and Butternut Squash Risotto is perfect for our colder weather. If you enjoy recipes that are made of natural ingredients with a sweet but nutty flavour, you’re going to love this risotto. My recipe is simple to make and tastes gourmet.

Ingredients

  • 3 cups of cooked whole grain brown rice

  • 2 ½ cups ¼ inch cubes peeled butternut squash

  • 2 handfuls of fresh spinach leaves

  • 1 cup of raw cashews (soaked in boiling water for 10mins or overnight)

  • ½ cup of white onion, chopped

  • 3 tbsp of nutritional yeast

  • 1 tbsp of fresh lemon juice  

  • 1 tsp of lemon zest

  • 2 garlic cloves

  • ½ tsp of cinnamon

  • ½ tsp of salt 

  • 1 ½ cup of vegetable broth, plus more as needed

  • 1 ½ tsp of minced sage leaves plus whole leaves for garnishing

  • Salt to season to taste

  • Freshly ground black pepper

Instructions

  1. Meanwhile, steam 1 ½ cups of butternut squash in a covered steamer basket over gently simmering water until soft (about 8-10mins).  Remove squash from water and place in a high-speed blender along with soaked cashews, nutritional yeast, lemon juice, zest, garlic cloves, cinnamon and salt.  Blend on high until smooth (about 1-2 mins).

  2. Heat a deep medium sauté pan over medium heat.  Add onions and dry Sautee, stirring often until they begin to stick (3-4 mins). Add ½ cup of vegetable broth and stir to deglaze the pan. Add the remaining butternut squash cubes and simmer, stirring occasionally until the squash is tender and the stock has evaporated (4-5 mins).  When the squash begins to stick add remaining broth to deglaze the pan.

  3. Stir in the brown rice, spinach and sage. Cook for 2-3 mins.  If the rice begins to stick add more broth.

  4. Pour the butternut cream sauce from the blender into the pan over the rice mixture and reduce heat to medium-low. Cook stirring often until the sauce thickens, about 5mins.

  5. Remove from the heat and season with salt and pepper and garnish with sage leaves.

Notes

Allow for additional soak time during your prep.

Find it online: https://susancooksvegan.com/sage-and-butternut-squash-risotto/